Red Wine Honey Cake With Plums
Published August 27, 2013
Andrew Scrivani for The New York Times
- Total Time
- 1½ hours, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
Grease or nonstick spray, for the pan
300 grams all-purpose flour (2 ½ cups), more for the pan
10 grams baking powder (2 teaspoons)
3 grams baking soda (½ teaspoon)
3 grams salt (½ teaspoon)
2 grams cinnamon (1 ½ teaspoons)
2 grams cardamom (1 teaspoon)
2 grams ground ginger (1 teaspoon)
3 large eggs
200 grams granulated sugar (1 cup)
1 ¼ cups olive oil
1 cup plus 2 tablespoons good quality honey, more to taste
¾ cup dry red wine
2 teaspoons grated fresh ginger
1 ½ pounds ripe yellow plums
1 tablespoon chopped lemon thyme leaves, or regular thyme leaves, plus branches for garnish
Nutritional analysis per serving (10 to 12 servings)
70 grams carbs; 47 milligrams cholesterol; 514 calories; 17 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 24 grams fat; 2 grams fiber; 231 milligrams sodium; 5 grams protein; 49 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place a rack in the middle of the oven; heat to 350 degrees. Generously grease and flour a 10-inch Bundt pan, including center tube.
- Step 2
In a large bowl, whisk together flour, baking powder, baking soda, salt and spices.
- Step 3
In another large bowl, whisk eggs well. Whisk in sugar, oil, 1 cup honey, the wine and the fresh ginger until well combined. Whisk in dry ingredients until smooth.
- Step 4
Pour batter into pan and bake until springy to the touch and a cake tester comes out clean, 45 to 50 minutes. Transfer pan to a wire rack to cool for about 20 minutes, then unmold the cake and let cool completely.
- Step 5
Meanwhile, pit and quarter plums. In a medium bowl, toss plums with remaining 2 tablespoons honey and the thyme. Add more honey to taste and let macerate for at least 30 minutes. Serve cake sliced and garnished with plums and thyme branches.
Measurements for dry ingredients are given by weight for greater accuracy. The equivalent measurements by volume are approximate.
Private Notes
Comments
Wow!! This was my first-ever honey cake, and it will become a regular part of my repertoire. I fed it to my synagogue choir last night -- many of whom are great bakers with their own honey cake specialties -- and it was a HUGE hit. I didn't do the plums, but served it with some mascarpone whipped cream, which was lovely. I used a beautiful Merlot for the wine part -- definitely worth using the best wine, honey and olive oil you have.
Yum, great flavors. I buttered & sugared the pan, used scant 1/2 t salt, 2 large eggs (room temp), 1 cup olive oil, 3/4 cup sugar, and 3/4 cup honey. Didn't use fresh ginger (only ground), as I didn't have on hand. Didn't do fresh plums but good served with pears, yogurt, and honey. Baked about 44 minutes at 350. Next time I'd further reduce sugar to 1/2 cup (and keep the 3/4 cup honey). I'd also maybe increase the red wine to 1 cup so the flavor comes out more. Also add orange zest next time.
Tastes great. I only used half a cup of sugar and agree with dropping all the sugar, given the honey and wine. I would like it less sweet. I also used whole wheat pastry flour, which was fine. The spices are great.
really dry - cook way less time and weird taste with all those spices - also too sweet. all in all not a good cake.
Based on my taste and other's comments I cut out the sugar altogether. Also I used 1/2 olive and 1/2 avocado oil. Delicious.
Repeating the request for an NA substitute for the red wine (I'd like to make this for a group of friends some of whom don't drink any alcohol and I'm not about to violate anyone's practices).